Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

basmati rice and naan bread, to serve

Method

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Absolutely delicious, and that was the opinion of my husband and daughter too. It's full of flavour & great with naan bread. Used a chilli & it wasn't too spicy - would add an extra one for hubby & me next time. Used single cream rather than double & it worked fine. May try creme fraiche next time to reduce the naughtiness factor further.

Our daughter & son in law wanted to make a speacial tea for fathers day ....After much deliberation this recipe was seleted by all and I have to say the outcome was lovely! The smell coming from the kitchen was that of an authentic Indian curry & it certainly tasted delicious too - one we will repeat in our house for sure (They used coconut milk in place of the double cream though!)

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